top of page

Crispy Aubergine and Potato Bake

Ingredients (Serves 4:) serve alongside fried or steamed greens 

  • 1 aubergine (sliced into 3mm strips) 

  • 1 white onion (roughly sliced)

  • 2 garlic cloves (crushed

  • 1 small leek or 1/2 cup (sliced) 

  • 1 tsp sweet smoked paprika 

  • 1 tsp dried oregano 

  • 1/2 tsp dried rosemary 

  • 1/2 cup vegetable stock 

  • 1 tin of good quality chopped tomatoes

  • 1 cup panko breadcrumbs 

  • 1/4 cup plain flour 

  • 1/4 cup corn flour 

  • 3 medium white baking potatoes (800g)

  • 2 tsp nutritional yeast 

  • Soy milk 

  • Salt and pepper 

  • Vegetable oil (for frying) 


There are components of this dish to assemble ​

-  Mash potato 

-  Crispy panko aubergine 

-  Tomato and leek sauce 

  1. Dice and boil the baking potatoes until soft. Drain, mash and add milk, nutritional yeast, salt and pepper to achieve a creamy consistency. Set aside. 

  2. Heat 1 tbsp of oil in a large frying pan. When the oil is hot add the onion and garlic. Season with salt and pepper and sauté for 5 minutes. Next add the leek followed by all of the herbs and spices. Pan fry for 2-3 minutes. 

  3. Next add the tomatoes and stock and leave to gently simmer whilst you prepare the aubergine. 

  4. The aubergine needs to be sliced into 3mm slices. To achieve this you need a mandoline or a very sharp knife. 

  5. Pour the flour and corn flour into a bowl. Add water to achieve a sticky - egg like consistency. 

  6. Dip the slices of aubergine into the flour and then into the panko breadcrumbs. Set aside. 

  7. Heat a large saucepan add add 1 cup of vegetable oil. When the oil is hot, add the aubergine in batches. Fry for 2-3 minutes until the crumbs are golden and slightly crispy and place onto kitchen paper. Do not over cook, because the bake will need to go in the oven for 15 minutes. 

  8. Assemble the bake in the following order - mash potato, crispy aubergine, tomato sauce, crispy aubergine, mash potato, crispy aubergine. Place in the oven and roast at 200 degrees for 15 minutes. 

bottom of page